Put the ginger snap crumbs in a 9" pie plate & push the crumbs up the sides as well as covering the bottom (you don't need to add butter to the crumbs as the pie cooks the crumbs magically bind together to form a crust). Stir remaining ingredients together, gently pour into crumb lined pie plate. Bake at 350 for 45 mins-1 hour (until set & the top is cracked). Cool. Serve with blobs of somewhat guilt free edible oil product I know, I know the only blot on my recipe ;-)

this is something I've been making often lately & it's one of those recipes that definitely evolves & changes each time I make it. It's easy, delicious & best served on basmati rice or egg noodles (both with butter if you're so inclined). It's one of those clean out the fridge recipes, yesterday I had 2 small zucchini that needed to be used up - so go ahead substitute with abandon !

Sear both sides of chicken breasts until golden put aside. Saute in a large frying pan or wok with a few tbsp olive oil mushrooms, peppers, zucchini, onions & garlic. Continuing cooking over medium low heat until onions are caramelized & mushrooms have browned. De-glaze the pan with wine. Add in olives, capers, raisins, orange peel*, tomatoes, tomato paste, brown sugar, drained chick peas, & chicken broth. Stir well and pour mixture into a large covered casserole dish. Tuck chicken breasts into the top of mixture, dust with the 2 tbsp dry onion soup mix. Cover & bake (or crock pot) for 1.5 -2 hrs. I removed the chicken breasts, cooled & shredded them and then added the chicken back in, but you could also serve them whole.

For a vegetarian version substitute veg stock for chicken stock & roast one butternut squash cut into chunks & tossed with olive oil 425 & stir in squash chunks (instead of chicken) at the end.

* with a sharp paring knife trim away as much white pith from the peel as you can & then cut the peel into slivers. You could also zest an orange but the larger pieces of orange peel add a bigger zing & an unexpected surprise.